Couscous With Vegetables

This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups vegetable broth
• 1  cup  uncooked couscous
• 8  ounces canned chick-peas, drained
• 1  garlic clove, minced
• 1⁄2 cup onion, minced
• 2⁄3 cup  yellow pepper, chopped
• 1  celery rib, chopped
• 1  small carrot, finely chopped
• 1⁄4 cup water
• 2  tablespoons sherry wine
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon ground mace
• 1⁄2 teaspoon salt

Directions

1. Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
2. After five minutes, fluff couscous with a fork, cover again, and set aside.
3. Combine chickpeas, vegetables, water, and sherry in a frying pan.
4. Cover and cook 10 minutes over medium heat.
5. Add seasonings and stir.
6. To serve, ring couscous around a platter and mound the vegetable mixture in the center.